But, I didn’t want or need an entire pie staring me down for days. So, single serve, no crust Key Lime Pie Dip was born!

Life is good! 🙂

This Key Lime Dip works with full fat, low-fat or no-fat products, whatever you’re used to. There’s no buttery, calorie-laden graham cracker pie shell either (which totally has a time and place.)

Add lots of fresh fruit for dipping on the side and there’s even more reason to stash some containers in your freezer.

Key Lime Dip Recipe Tips

This can be a super easy recipe. Or, you can take a few extra steps and make it extra special. Here’s the low-down.

How to Toast Coconut

This key lime pie dip has a bit of crunchy texture and color from toasted coconut. Place sweetened coconut in a pan and cook for about 5 minutes over medium-high heat. Unsweetened coconut is okay too!

You don’t need to do anything to the skillet first. But, shake the pan or stir the coconut frequently to make sure it doesn’t burn. If you are okay with a slightly chewy texture, then don’t bother with the toasting step.

If you’re not a fan of coconut, then leave it out altogether. It’s all good!

Key Limes vs Key Lime Juice

Don’t even think about using Persian limes, which are readily available in the grocery store. Key limes are more acidic and have more bite. I can always tell when an imposter has been used in this recipe.

Yet…key limes are very, very small and labor intensive to juice. Check out the size in the picture below.

If you use real key limes, then zest 2 to punch up the key lime flavor even more. Why not?!

If you’re not up for juicing limes, then try Nellie & Joe’s Key West Lime Juice (we linked to it in our Amazon Store.) It’s the best! We use it in our Key Lime Cookies too.

I’ve been making this as a pie recipe since I was a kid in the 1970s. We always poured the filling into graham cracker crusts, but I can definitely see how it would work here as individual servings. The filling is delicious!